Flourless Chocolate Cake

5 from 72 votes

Flourless Chocolate Cake

My Flourless Chocolate Cake is rich, creamy, and decadent! Not to mention naturally gluten-free, sinfully delicious and the perfect dessert for any celebration.

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Servings:

Calories: 394kcal

Ingredients

12 oz semi-sweet chocolate (or half semi-sweet and half bitter-sweet)
1 cup granulated sugar
8 oz unsalted butter
5 large eggs
⅓ cup water

Instructions

Preheat the oven to 350 F.
Grease a 9-inch springform pan and line the bottom of the pan with parchment paper. Grease the parchment paper after placing in the pan.
In the microwave or on the stovetop mix ¾ cup of sugar with the ⅓ cup of water and heat until the sugar is completely melted.
Add the chopped chocolate and sugar water mixture to a heatproof bowl and place it over a pot of simmering water. Stir the chocolate as it melts.
When the chocolate is mostly melted add in the butter, mixing until all the chocolate is melted and the butter has been fully incorporated into the chocolate. (Allow to cool while you're preparing the eggs).
In another bowl, beat the eggs and the remaining ¼ cup of sugar using an electric mixer on high until the eggs double in volume (approx 3-4 minutes)
Fold the whipped eggs into the melted chocolate until well blended.
Pour the chocolate mixture into the prepared springform pan. Place the ban in a larger baking dish and add enough water to reach 1 inch up the side of the springform pan.
Place the cake pan in the water bath on the center rack of the preheated 350-degree F. oven and bake for 40-45 minutes, or until the cake is set.
Remove the springform pan from the water bath and allow the cake to fully cool in the springform pan.
Refrigerate the cake in the springform pan overnight.
After setting overnight, run a sharp knife along the edges of the springform pan to loosen the cake. Then carefully open the springform pan.

Nutrition